Set this aside to be used later.1.Mix soya lecithin with the extract and blend to make it foamy. Stir occasionally and make a smooth sauce.The plant grows to around 75 centimetres and has tiny, fragrant leaves that have an unmistakable aroma.Put the flour in a bowl. It forms an integral role in rituals in temples across the country where it is connected with Lord Vishnu. Mix well to form a uniform mixture and then flatten it thin between plastic sheets and freeze it before use.TulsiWhen we hear the word basil we immediately associate it with Italian cuisine and it brings to mind recipes using pesto and pastas with flavourful sauces. It’s an excellent anti-inflammatory, anti-bacterial and anti-oxidant.  
Do not overcrowd them; otherwise they will lose their shape.For longer durations of time the only way you can preserve the basil leaf is by freezing.Crisply fry half boiled potato dices in olive oil, season it with salt. Put leaves or buds in the freezer for about one to two hours. Marinate petals with olive oil, thyme, garlic, orange zest and salt. Always store it in a clean container covered with cling wrap. It also helps in boosting our immune system.For the sauce, heat orange juice and reduce it by one-third. Adjust the thickness by adding water. And it also is good for your health, says Fareeda Kanga. They normally last for a couple of days in a refrigerator,” says chef Rohan D’Souza, Silver Beach Entertainment Hospitality Pvt.Then in a plate arrange the crisp fried potato mixture in the centre in a ring mould, place the cooked fish over it.
For basil foamClean and wash the basil.Helps in relieving mucus in asthma, cold and cough. Tiny purple flowers can be found amidst these leaves.Cook it at 1200c for 90 minutes.Pour the orange sauce on the side and serve. Ltd. Now, add blanched pasta, chopped tomatoes and shredded basil to it. “If we do not use the basil immediately, we keep the leaves and stems intact in cold water and away from Gas cap. date seal series factory any intense heat as otherwise the heat will turn it black.Powdered basil can prevent bad breath.For gazpachoCut the tomato, cucumber and tomato into small chunks.3. Add chopped carrot, chopped celery and cook till they are soft.end-ofTags: pasta, tomato sauce, tulsi.Spread them in silpat sheet and bake at 1800c for 10 minutes. Marinate the fish with salt, chopped basil and olive oil; sear the fish on medium high heat. After defrosting for use, you can julienne the leaves or use them whole as garnish on pasta dishes or soups. Get the desired pasta shape (with pasta roller and cutter). Knead the dough till all the flour is absorbed by the eggs and the dough is uniform. Add olive oil halfway through to ensure everything mixes well. The leaves can range from hues of bright green to purple and if you bite into them, they have a minty and gingery taste.  
Heat the tomato sauce and add at the base. Burrata cheese with chilled gazpacho, confit tomato, olive tuile, basil foamIngredients500 gm burrata cheese 200 gm tomato50 gm cucumber 50 gm red pepper1 sprig thyme1 orange 1 clove garlicFor gazpacho 300 gm tomato50 gm red pepper50 gm cucumber5 gm basil50 ml extra virgin olive oil5 ml red wine vinegar Salt to taste For Olive tuile 20 gm kalamata olive paste20 gm flour 20 gm butter20 gm egg whiteFor basil foam10 gm basil5 gm soya lecithinMethodBlanch and peel tomato, cut into four and remove seeds to make petal.Storage and selectionBasil needs to be grown in the sunlight should you be planting it at home. Home-made spaghetti with chef's special basil infused saucePasta DoughIngredients500 gm refined flour 24 egg yolkSalt to taste10 ml extra virgin olive oilMethodSift the refined flour using a drum sieve, add salt and mix it well.  
Place the blanched and seasoned asparagus over the fish. Chilli and fennel crusted snapper with olives, potatoes and orange sauceIngredients720 gm red snapper5 gm chilli flakes20 gm fresh fennel50 gm butter40 gm bread crumbs1 egg60 gm tomato120 ml orange juice5 gm basil leaves20 gm black olives100 gm asparagus 160 gm potatoes5 gm parsleySalt to taste80 ml extra virgin olive oilMethodFor the crust, mix softened butter, egg white, parsley, chopped fennel, chilli flakes, bread crumbs and salt.PastaIngredients120 gm pasta10 gm garlic2 gm basilSalt to taste40 gm chopped tomatoes80 ml tomato sauce20 ml olive oilMethodBlanch the pasta in salted boiling water. Knead the dough slowly.